Amasya Ayva Gallesi Product Description and Distinguishing Features: Amasya Quince Dessert (Ayva Gallesi) is a dish made with quince, lamb neck meat, chickpeas, powdered white sugar, and water. The origins of this dessert date back to the Ottoman period. It holds a special place in the culinary traditions of Amasya province, particularly being served during special occasions such as holidays that fall in the autumn months. The specific choice of ingredients, which are tied to the local geography, helps link its popularity to the region's unique characteristics. Production Method: Below are the required components and production method to make Amasya Quince Dessert (Ayva Gallesi) for 4 people. Ingredients: - 4 large quinces - 1/2 kg lamb neck meat - 200 g chickpeas - 250 g powdered white sugar - 800 ml water Method: 1. Rinse the chickpeas and lamb neck meat, then cook them together with water in a pressure cooker. After they have cooled, separate the lamb meat from the bones and fat. 2. Cut the lamb meat into pieces and mix it with chopped quinces and sugar. Add this combination to the pot containing the meat broth and chickpeas. 3. Bring it to a boil, then reduce the heat and let it simmer before allowing it to cool. Amasya Quince Dessert is traditionally served warm. All stages of its preparation, including processing and other procedures, must be carried out within the designated geographical area due to the dish's deep historical significance and the specific selection of local ingredients associated with the region.